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Traveling to Rome with Kids

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Almond Breeze Vegan Rice Pudding

I am sitting on the couch waiting for Downton Abbey to start. It has been so long since Season 2 ended that I almost forget what happened, but I have been looking forward to this for many, many, many months. I feel badly for my family who is going to have to endure me speaking in my terrible British accent for the next 3 months of Mondays. From this point forward, please read this with a British accent and go fetch yourself a cup of tea. 🙂

Over the holiday, I saw an old friend that cannot eat dairy. In our conversation, he mentioned that dessert is the thing that he misses the most. Almost everything baked has some sort of dairy in it. I got to thinking, and had to agree that I use an obscene amount of dairy in my baking. It is really easy to find good vegan baked goods, but it can be hard to satisfy the need for something creamy. I was flipping through Food & Wine a few days later and found that they were highlighting almond milk. This recipe was included, and I love how it is made in a similar way to risotto. The almond milk is added slowly, absorbing the liquid before you add more. The end result is an incredibly creamy rice pudding that is simple but satisfying. I added a vanilla bean to mine, but you could just add a splash of extract if you prefer.

This rice pudding is great after dinner, but I actually like to eat it for breakfast. I think that this would be a great addition to a brunch menu. Top with some preserves or fresh berries and you are good to go. I think that I am going to try to make it with quinoa and see what happens; it would be a really healthy and protein filled breakfast that way.

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Almond breeze also makes an almond/coconut milk which would be great in rice pudding! Thanks for the suggestion. I have been drinking chocolate almond milk once a day. It has more vitamins/minerals than cow’s milk!

I have to admit I have not seen Downtown Abbey but I hear such great things about this series I think I need to catch up and watch it. Rice pudding is a favorite of mine and my kids. This is so lovely. I love your addition of Almond Milk.

I actually really love making vegan desserts too. They arent as hard as they seem like they would be 🙂 But I do understand wanting to have the creaminess for dessert. This looks like a perfect substitute. And I love how you cook it with the vanilla bean pod in there. So much extra flavor in there!

bakedbree

January 14th, 2013 at 9:35 pm

I do too! I bought some cashews to play around with soon. I love vegan cheesecake. 🙂

OK, some confessions. I used vanilla extract not a vanilla bean. I used soy and rice milk instead of Almond Breeze. I used maple syrup instead of sugar. I added raisins. And I lost track of how many cups of “vegan milk” I added. But I did wash the rice and put in the pinch of salt!

I did this while making a big pot of soup. Then the garbage disposal malfunctioned and carrot scraps came pouring out from under the sink and made a big disgusting mess! My husband is on his second trip to Home Depot tonight to fix the plumbing.

Thanks Bree because we needed our big pot of Vegan Rice Pudding to get us through the night! Here is my blog about the big mess.

I do appreciate when mainstream food bloggers like yourself put in these easy and healthy vegan recipes. My husband had a stroke and heart attack very young, we’ve been eating a plant based diet now for almost five years. Meat? Ugh! But it is the comfort food we miss. Thanks, it was really yummy!!!!!

bakedbree

January 14th, 2013 at 9:15 pm

Oh no! I am so sorry that you had such a bad night! I am glad that you like my vegan recipe. I eat very, very little meat, but could never call myself a vegetarian.

Joan

May 14th, 2017 at 4:46 am

I will be making this tomorrow. I made rice pudding earlier today with brown rice and coconut milk and it was tasty but not very creamy. Just a little comment Jessica. I will be 60 next month and five years ago reversed my heart problems (and arthritis, psoriasis, etc) with a plant based diet. I couldn’t believe the huge difference it made in my health. Good luck to you and your husband.

bakedbree

May 16th, 2017 at 11:33 am

I am so happy to hear that your lifestyle changes have made such a difference.

Can you believe I’ve never had rice pudding before?! Yeah that needs to change ASAP!

bakedbree

January 14th, 2013 at 9:05 pm

Say what? Yes you do!

Erin

January 15th, 2013 at 9:41 am

Hi! This looks delicious! I want to make it today for my nieces who are vegan, as well as for me, not vegan, but I don’t eat dairy. I am just wondering if you start with cooked or uncooked rice. You didn’t specify, but the rice in the first picture looks as though it’s been cooked already. Thanks!

bakedbree

January 15th, 2013 at 11:14 am

Uncooked. You cook the rice as it is on the stove.

Erin

January 15th, 2013 at 4:36 pm

Awesome! Thank you! I will be making this tonight 🙂

bakedbree

January 15th, 2013 at 10:08 pm

I hope that you do.

Charlotte

January 15th, 2013 at 11:06 am

Going to have to try this recipe tonight! Where did you get the jars?

bakedbree

January 15th, 2013 at 11:13 am

They are Weck jars. I ordered them online. Small tulips I believe.

Kim

January 15th, 2013 at 9:47 pm

This looks good, the pictures are really pretty and that is coming from someone who has never been a fan of things that have a porridge-y consistency. It looks like you used white rice–do you think this would work with brown rice?

bakedbree

January 15th, 2013 at 10:08 pm

Yes, but it will take a lot longer to cook.

Natalie J Vandenberghe

January 17th, 2013 at 1:36 pm

This sounds delicious! I loved Almond Breeze the first time I tasted it and have been wondering if I could use it to make tapioca pudding. After seeing your recipe, I’m pretty sure I can. Thanks for sharing!

bakedbree

January 19th, 2013 at 10:26 am

You can sub almond milk for just about anything I think. There are lots of great recipes on the Almond Breeze website, go check it out!

Do you think Soy milk can be used a replacement? I have a child with a severe dairy and nut allergy so almond milk is not a good option. I’ve been looking for an evaporated milk substitute that is non dairy and tree nut free. Ideas?

bakedbree

January 19th, 2013 at 10:22 am

Absolutely! I would try using coconut milk. It is rich and creamy and you can sub it out in most recipes.

Nikki

March 10th, 2016 at 12:05 pm

You should also look into whether your child is actually allergic to almonds. They aren’t actually in the nut family – I learned this because my ex was severely allergic to all nuts. Apparently almonds are actually in the family of pits. It made our lives a lot easier for me to be able to keep almonds around.

Lindsay Jo Burden

January 19th, 2013 at 4:31 pm

I’ve been using almond milk in my rice pudding for about a year now, cooking it slowly over the stove as you do! I use maple syrup in my recipe, but the rest is the same and it’s lovely to see someone else enjoying this yummy breakfast/dessert!

bakedbree

January 22nd, 2013 at 11:09 pm

Yum! Maple syrup would be delicious. Must try that next time I make it.

Darcie

January 23rd, 2013 at 2:33 pm

Silly question but the rice is pre cooked right?

bakedbree

January 23rd, 2013 at 4:08 pm

No, it is uncooked. You are cooking the rice on the stove.

Reg Liski

January 20th, 2013 at 5:44 pm

I just made this pudding as a perfect (freezing cold day outside) dessert. I will never go back to conventional rice pudding!! Sooo creamy & delicious. I also have roasted apple compote in oven for topping layer – if I can wait…have taste tested about 3 times already – hee! Thank you for this delicious recipe!!

bakedbree

January 22nd, 2013 at 11:06 pm

I am so glad that you liked it so much! Apple compote sounds perfect on top.

Jackie

January 26th, 2013 at 6:27 pm

Thanks for sharing this recipe. I had no vanilla of any kind, so used almond extract. Tastes delicious!

judy

January 30th, 2013 at 9:29 pm

What is the nutritional information on this?

bakedbree

February 4th, 2013 at 6:49 pm

I do not do nutritional information as I am not a nutritionist. Feel free to plug it into a calculator.

Chelsea

February 9th, 2013 at 1:49 pm

I just made this, it was exactly what I was looking for! I didn’t have any vanilla so I used honey instead – topped with blueberries and drizzled with more honey – so good!

bakedbree

February 10th, 2013 at 10:22 am

That is great to here Chelsea! Sounds delicious.

Rick and Eileen

February 22nd, 2013 at 9:51 pm

I used 5C vanilla almond milk 2C Thai Kitchen coconut milk, amaranth as the grain, and xylitol as the sweetener. Turned out amazing, takes forever with amaranth though!

bakedbree

February 24th, 2013 at 9:03 pm

Glad that you liked it. I have never tried amaranth.

Melissa

February 22nd, 2013 at 10:17 pm

Sounds so wonderful. I would like to try making it with honey. How much honey did you use?

Thank you so much! I made this last night and reviewed it on my blog with 5 readers. 🙂

bakedbree

April 22nd, 2013 at 6:51 pm

Thank you for sharing it, and we all have to start somewhere!

Nicole S.

July 6th, 2013 at 8:02 pm

This looks delicious! How many servings does this make approximately and what is the serving size? 1/2 cup?

bakedbree

July 22nd, 2013 at 7:43 pm

6? 1/2 cup sounds about right.

Katie

July 19th, 2013 at 3:23 pm

This looks great! I am going to try this with my Blue Diamond Coconut Almond milk. Do you think brown rice could be subbed in this recipe?

Katie

July 19th, 2013 at 3:25 pm

Oops – just saw the same question a few posts up. Thank you!!

Jillian

August 30th, 2013 at 8:23 am

So are you putting uncooked rice in the pot with the vanilla and salt and other ingredients?? I’m new to this cooking thing! 🙂

bakedbree

September 2nd, 2013 at 9:53 am

Yes, uncooked rice.

Klaus

January 1st, 2014 at 2:45 pm

Hi Bree!
So I read your blog for quite some time and really wanted to cook some of your stuff. So far I always had some problems with the units you use in Northern America. Over here in Europe we have our gramms, litres, kilogramms etc. Perhaps its because I’m male and want to have precise information, but I always had some resentments against “cups” as a unit. Don’t know why but I can’t change it. Which is a pitty, because I really like some of your cookie recipes 🙂

But tomorrow I am going to try this recipe. First of all I need to find something similar to the almond milk, which is my first challenge. But as I am on holiday I have time and so I am eager to cook something of your stuff.

Greetings from far away Austria (by the way a very “foody” country).
Klaus

Great recipe idea. Do you remove it from the heat after the first 5 minutes?
Thank you!

bakedbree

June 10th, 2014 at 9:29 am

No, you lower the heat and cook for 25 minutes more.

Dian

July 7th, 2014 at 9:05 am

I love this recipe. I’ve been making it with vanilla extract and ground cinnamon instead, because I don’t keep vanilla beans and cinnamon sticks in the house, and it’s great like that. The only change I make is grating in a *little* lemon zest near the end. It gives it a nice fresh flavor. Also when making for my girlfriend she prefers more sugar, but my family and I like it less sweet like you wrote. For some reason when I cook this it takes over an hour. What am I doing wrong? Do you ever cover it? I’m using low heat and not covering, stirring every few minutes. Worth the wait anyway, but would love to get the cook time down.

bakedbree

July 11th, 2014 at 12:27 am

I would say covering it, or almost cover it. You can also make it in a slow cooker. It taste more time, but is 100% hands off.

Anna

August 15th, 2014 at 12:43 am

Should I store this in the fridge overnight? I’m afraid the rice will get hard if I put it in the fridge

bakedbree

August 19th, 2014 at 10:55 am

Yes, you can warm it in the microwave if you need to.

cathy

January 18th, 2015 at 6:50 pm

Just found this recipe and you through pinterest and am happy about both.

I made this with almond milk eggnog – so delicious!

bakedbree

January 18th, 2015 at 10:29 pm

Good idea! Sounds delicious and a great way to use up extra holiday eggnog.

Christina

March 8th, 2015 at 10:38 am

This sounds amazing! I really want to try to make this in a slowcooker. Any suggestions for the method?

I am wondering what you meant by low heat. I put it between 3 and 4 out of 9 and I am going on the 15 minutes now and the milk has yet to be absorbed. I started off with the 1 cup of almond milk. since you said to wait for it to be absorbed I still haven’t added the rest of the milk, but according to the instructions it says a cook time of 25 min. Plus , the ingredients says 7 cups of almond milk, but according to you instruction I would have only used a total of 4 cups.

bakedbree

April 21st, 2015 at 9:00 pm

It will vary, but it should be absorbed a little. And I just went and checked and the instructions call for 7 cups.

Lisa

July 3rd, 2015 at 8:51 pm

Hi, this recipe looks fabulous. I would really like to use up some pre-cooked jasmine rice but I’m wondering how to do so effectively for the rice pudding. Any suggestions?

bakedbree

July 7th, 2015 at 9:50 am

The pudding thickens with the starch from the rice as its cooking. I would try a baked rice pudding instead.

Alicia

March 6th, 2016 at 8:11 am

Do you think you could add Vanilla extract instead? If so about how much?
Also, I was thinking of using Lactaid Milk. Thoughts.

bakedbree

March 17th, 2016 at 11:39 am

Use vanilla, and give it a try with lactaid, but I prefer almond milk.

Dorothy A

March 26th, 2016 at 10:49 pm

I just made this and it came out delicious!
I added an extra cup of milk to make it creamier

Hello Bree,
I am new to Vegan and learning to cook! I have vanilla beans! I scored the length of the bean to scrape the inside, but it is moist and a bit oozing. Am I scraping this away? (I thought I would be scraping dry bean stuff)

bakedbree

August 21st, 2016 at 10:49 pm

A good vanilla bean should be soft and moist. That sounds right to me.

Cailin

October 17th, 2016 at 1:55 pm

So glad to have found this post- making the switch to vegan and don’t want to lose all my yummy faves in the process.
Can’t wait to try this!

★★★★★

bakedbree

October 24th, 2016 at 10:24 pm

Best of luck! There are so many delicious vegan desserts, some I like better than non-vegan ones.

Dawn

July 22nd, 2017 at 5:47 pm

I made this today and it turned out wonderful!
Have you tried to freeze it?

bakedbree

July 23rd, 2017 at 1:12 pm

No, I haven’t. I rarely freeze anything. Sorry I can’t be more helpful.

Ashley

August 19th, 2017 at 7:39 pm

I’ve run into the issue of trying to create healthier dishes that I end up hating and I waste so much food. How do you think the recipe would work if I cut it to something like 1/4th of the recipe just to give it a try…?

bakedbree

August 31st, 2017 at 11:48 am

As long as you keep the ratios the same, you should be fine. Rice can be tricky if you don’t pay attention to the rice to water ratio.

Katie

October 8th, 2017 at 8:52 pm

I cut this by 1/4! I used 1/4 cup of rice and a little less than 2 cups of almond milk. I also did 2 tbps of sugar 🙂 It was soooo good!

bakedbree

October 15th, 2017 at 5:55 am

I’m glad that it worked.

Betsy Burdett

November 10th, 2017 at 5:42 pm

Can you explain how to make it with precooked rice? I don’t think it will absorb the milk.

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Welcome to my online home. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure. I live in Stuttgart, Germany with my Coast Guard husband and our three kids.

We pack our bags as often as we can. There is a lot of world to explore. We have explored ten countries just this year. When we aren’t traveling, we enjoy spending time at home - cooking, baking, reading, and spending time together.

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